Birria is a traditional Mexican stew from Jalisco, known for its slow‑cooked meat and rich chili broth. Combining it with Japanese ramen techniques creates a modern fusion that honors the deep, comforting flavors of both cultures while showcasing innovative culinary cross‑pollination.

Traditional birria varies by region: Jalisco uses goat or beef with guajillo and ancho chilies, while other states may add pork, different chilies, or serve it with consommé. The broth can be clear or thick, and it is often accompanied by consommé for dipping.

In Mexico, birria is typically served as a stew with the meat in the broth, accompanied by corn tortillas, lime wedges, chopped onions, and cilantro. It is also popular as "birria tacos" where the meat is placed in a tortilla and dipped in the consommé.

Birria is often prepared for special occasions such as birthdays, holidays, and family gatherings, especially in the state of Jalisco. Its long cooking time makes it a centerpiece for communal meals and celebrations.

Authentic birria relies on goat or beef (often oxtail), dried guajillo, ancho, and arbol chilies, and a mirepoix of onion and garlic. In this ramen adaptation, flank steak replaces traditional cuts, and ramen noodles replace corn tortillas, but the core chilies and broth base remain true to the original.

Serve Birria Ramen alongside Mexican street‑style corn esquites, a simple avocado salad, or pickled radish and carrot slaw to add freshness and contrast to the rich broth.

Common pitfalls include not skimming the broth early, which leads to cloudiness; over‑cooking the steak after sous‑vide, which makes it tough; and under‑seasoning the tare, resulting in a bland broth. Follow the critical steps and taste as you go.

A 12‑hour simmer extracts collagen, cartilage, and deep flavor from the oxtail and bones, creating the creamy, gelatin‑rich texture characteristic of gyukotsu broth. Shorter cooking times would yield a thinner, less body‑filled broth.

Yes, the broth can be prepared up to two days in advance. Cool it quickly, transfer to airtight containers, and refrigerate. Reheat gently on the stove, skimming any solidified fat before serving.

The finished broth should be a deep, reddish‑brown color with a velvety mouthfeel, coating the back of a spoon. It should feel slightly thick due to gelatin, but still be pourable.

Because the steak is sous‑vide at 130°F, it will be uniformly medium‑rare when removed. After the quick reverse‑sear, the exterior should be browned and crisp while the interior remains pink and juicy.

The YouTube channel Joshua Gunty focuses on experimental home cooking, often blending techniques from different cuisines and showcasing detailed, step‑by‑step tutorials for ambitious home chefs.

Joshua Gunty emphasizes deep flavor development through long‑time braising and precise sous‑vide techniques, while many other channels may rely on quicker shortcuts. His videos also highlight the cultural storytelling behind each fusion dish.